I’ve seen loads of versions spring up on the web and several varieties have passed along the judges table at our own Grillstock ‘King of the Grill’ competition too.
I decided to put a twist as a side dish for a roast chicken and make one using sage & onion stuffing with chipolatas as the filling.
- 12 rashers of good, thick streaky bacon
- 5 chipolatas
For the stuffing:
- 100g (2oz) butter
- 2tbsp oil
- 2 large chopped onion
- 200g (8oz) breadcrumbs (about half a white loaf)
- 2tbsp chopped fresh sage
- salt and pepper
Make the stuffing as follows
- If you are making fresh breadcrumbs, whizz up half a sliced white loaf in a food processor
- Heat the butter and oil, and cook the onion until softened. Stir in the breadcrumbs, sage and seasoning.
- Allow to cool thoroughly
Now for the bomb itself:
- Construct a square bacon weave sheet with 6 rashers of bacon running each way – here are good instructions to show you how – there are loads more if you google it.
- Put half the stuffing in the middle of your bacon weave and push 4 or 5 chipolatas in lengthways
- Put the rest of the stuffing on top and form into a rough cylinder shape
- Gently push the stuffing to one edge of your weave sheet
- Carefully and tightly roll the weave so the join in at the bottom
- Place in a roasting tin and put on the smoker at 300F or 150C for around 2 hrs. Half way through cooking, pour out the excess oil. You can cook in the oven the same way.
- Gently lift out of the tray onto a chopping board and slice with a serrated knife